Slow Cooker crockpot baked potatoes

Crockpot Baked Potatoes

Slow cooker baked potatoes. Your life will be changed forever. I can’t believe how frugal and EASY this was. Although I grew up in a house that had baked potatoes 3-5 nights a week as a side dish (usually cooked in the microwave), I think I’ve made baked potatoes for dinner twice in the last 13 years. The idea of turning on the oven for 2-3 potatoes seems ridiculous and I have some not-so-good memories of over- or under-cooked potatoes from the microwave (sorry, mom).

But then I tried crockpot baked potatoes this week. And now I see us going through a 15-pound bag of Russet potatoes in no time. It’s was so easy and the flavor was great. I hope you try these and like them as much as we did!

INGREDIENTS

Russet or Yukon Gold potatoes

Tablespoon olive oil

Salt to season

HOW TO PREPARE

1.) Scrub potatoes to remove any dirt

2.) Take a fork or knife and carefully stab your potato. In a friendly way. To create some vent holes.

3.) Rub olive oil onto skins of washed potatoes. Sprinkle with salt. (Don’t put the oil on before stabbing, they are slippery)

4.) Wrap in a piece of aluminum foil

5.) Set into slow cooker and cook for 8 hours on low. Or if you wait until the last minute like me, high for 3-4 hours. Don’t overload the crockpot, unless you’re able to rotate the potatoes halfway through, because you’ll end up with overcooked potatoes at the bottom and undercooked at the top.

6.) Using tongs remove hot potatoes from crockpot, remove tin foil, slice them open and serve them up!

Make up a batch of these for your next party and serve with a baked potato toppings bar. The toppings for potatoes are endless. Seriously. Here are a few to get you started. . . butter, sour cream, cheese, olives, chives, bacon, chili, taco meat, salsa, plain yogurt, black beans. . . what other ideas do you have?

Comments

Yes! This is a great way to make them without having to heat up the oven or your kitchen! I am only one person and I love baked potatoes….not only for the meal I’m making for dinner, but I love leftover baked potatoes for fried potatoes! As a result, I bake (slow cook) 2 or even 3 at a time and then store the leftovers in the fridge to be used the next day or two. So yummy and easy.

In the directions for my crockpot, it clearly says that there must be liquid present or the liner will crack. How does this recipe work if there is not any liquid? I am afraid to try it in case I wreck my crockpot.

I NEVER cook with salt, and I definitely leave it off. my husband tried to be fancy one night and put the salt on them and the whole potato tasted like a salt lick through and through. garlic and pepper would be delicious in my opinion:)

I just thought of that as a recipe to send you a couple days ago! For the bacon, i’m hooked on Costco bacon bits. It might seem like a lot to spend, but it’s pre-cooked and just bacon. I figure you’re getting the equivalent of several pounds of bacon, with no grease to clean up!

You wrote: “Don’t overload the crockpot, unless you’re able to rotate the potatoes halfway through, because you’ll end up with overcooked potatoes at the bottom and undercooked at the top.” So how many is too many? Does it have to be a single layer only?